Eat more fish, right? I recently found some frozen hake fillets and decided to stock my freezer; if I have them on hand, they'd make dinner in a pinch and we might be able to increase our fish consumption (which is currently next to none). This recipe, found on the Epicurious web site, is made up entirely of things I had on hand: a can of tomatoes, olive oil, some couscous, cinnamon, capers, cumin, salt and pepper. And, of course, the hake.
First I heated quite a bit of oil (1/4 cup or so) in a large, deep skillet. Added a couple teaspoons ground cumin and heated it for about a minute. Then I added a big can of peeled tomatoes and I chopped them up in the skillet with my kitchen shears. Salt, pepper, a generous tablespoon of capers and a teaspoon of cinnamon went into the skillet, and I simmered it for 10 minutes. Then I added the hake, which I had thawed in cold water in the sink. I laid it on top, sprinkled it with salt and pepper, then covered the skillet and steamed the fish for 7 or 8 minutes, until it flaked in the center when I tested it with a fork. I served it on top of couscous to sop up all the tomato juices.
I used to keep frozen shrimp on hand, too, because they make such quick work of dinner:
[link href="https://landcruisers.info/Recipes/Garlic-Shrimp-with-Angel-Hair-Recipe" link_updater_label="external_hearst" target="_blank"]Garlic Shrimp with Angel Hair
Do you have any seafood in the freezer? Do you notice a difference in quality from fresh seafood? — Kim Walker